October 12, 2009

Tailgate Breakfast Recipe: French Toast Casserole

Last week I posted on our Facebook page that I was looking for some more breakfast recipes for tailgates - our blog has gotten a ton of hits from searches on the Internet looking for tailgate breakfast recipes. Clemson alum Beverly Garrett-Thompson ('94) answered the call. She emailed me with a breakfast recipe that I can't wait to try out - it's a spin on one of my favorite breakfast meals of all time -- French Toast! I'm going to try this out - and if you do, send us pictures! This would be perfect for your tailgate in Clemson this weekend!

Hey Clemson Girl!

Here is a wildly popular breakfast tailgate dish I have made several times over the past few years. It was featured in my local paper, The Augusta Chronicle in 1998 or 1999. I made it for the first time for a morning tailgate, and it has been a huge hit ever since. So many people ask for the recipe, I finally saved it as a file for easier sharing :-) It tastes exactly like a delicious french toast, but is baked as a casserole!! I serve it with regular syrup and also flavored syrups like strawberry and blueberry.

I am a Clemson Kappa (1994), married to another Clemson grad. Our children have Clemson names: Tillman, our son, age 7 and Sloane, our daughter, age 9months.

Go Tigers!
Beverly Garrett-Thompson

French Toast Casserole

16 slices high quality white bread, cut into ½ inch cubes
8 ounces cream cheese, softened
8 large eggs
1 ½ cups skim milk
2/3 cup half-and-half
½ cup maple syrup
½ teaspoon vanilla extract
powdered sugar, for garnish
maple syrup, for garnish
  • Place the bread cubes in a 9x13-baking dish that has been sprayed with nonstick cooking spray.
  • Place the cream cheese in a large bowl and beat with electric mixer until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Add milk, half-and-half, maple syrup, and vanilla and beat until smooth.
  • Pour over top of bread cubes, cover and refrigerate overnight.
  • Heat oven to 350 degrees. Remove casserole and let sit at room temperature for 30 minutes.
  • Bake for 50 minutes, until puffed and golden. Slice into individual servings and top each with a sprinkling of powdered sugar and a drizzle of maple syrup, if desired.
Makes 12 servings.

• This works well with fat free cream cheese
• Can also substitute heavy cream (whipping cream) for half-and-half
• May take as long as a full hour to cook thru, just check at about 45 mins into cooking
• I add a dash of cinnamon to the egg mixture for extra flavor :)
• Perfect to make ahead for Christmas morning, Easter morning, or Clemson tailgate!!

Thanks Beverly for your submission. We are sending Beverly a Clemson Tiger Rag courtesy of clemsontigerrags.com. Do you have a recipe or tailgate idea you'd like to share with Clemson Girl readers? Email us!!

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